Stiffening and crusting
Bring the product core temperature to -7°C for smoked fish stiffening, high-speed cutting of carpaccio, pork cuts, portioning of liquid or pasty products in cubes, lardoons, cheese cutting.
Bring the product core temperature to -7°C for smoked fish stiffening, high-speed cutting of carpaccio, pork cuts, portioning of liquid or pasty products in cubes, lardoons, cheese cutting.
